They would wake up early every morning, preparing the dough by hand. As he grew, his passion for this craft deepened. He would eagerly wait to steal a piece of dough to play with, creating fantastical shapes. The bread they made had a fragrance that evoked memories of simpler times.

He always admired the culture of his great-grandparents, who, as skilled farmers, grew their own wheat and turned it into flour—something increasingly rare today, as most people simply buy it ready-made.

His love for the culinary arts led him to pursue formal training, enrolling in a Pizzaiuolo course and obtaining a certification from the „Pizzaiuoli Napoletani – APN” association.

He worked abroad, from Toronto to Dallas, before eventually settling in Paris. There, alongside his partner Simone Lombardi, he fulfilled his dream by opening IMperfetto Pizzeria Napoletana.